Chicken Sour Cream Enchiladas - cooking recipe

Ingredients

16 oz. sour cream
2 c. cooked chicken, chopped
8 oz. shredded cheddar
1 c. salsa, divided
2 t. cilantro
1 t. ground cumin
10 flour tortillas (6\")
1/2 c. chopped tomatoes
(I don't use tomatoes)

Preparation

Mix 1 c. sour cream, chicken, 1 c. cheese, 3/4 c. salsa, cilantro and cumin. Spoon about 3 c. mixture down center of each tortilla; roll up. Place, seam-side down, in 13X9-inch baking dish. Top with remaining 1/4 c. salsa; cover. Bake at 350 for 30 minutes. Sprinkle with remaining 1 c. cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato. Serve with remaining 1 c. sour cream.